Ingredients:

• For the covering:
• 1 cup – Rice flour
• 1.5 cup – water
• For the Filling:
• 1/2 – fresh grated Coconut
• 1 cup – mashed Jaggery
• 1 tbsp – Poppy Seeds (khus khus)
• Pinch of Cardamom power
• Finely cut Almonds

Method:

1. Roast poppy seeds for 2-3 mins and grind to make powder.
2. Mix grated coconut and jaggery and heat till the jaggery melts and gets mixed well with the coconut.
3. This generally takes 10-15 mins. Take the mixture off the heat.
4. Mix cardamom powder, poppy seeds powder and almonds pieces. Filling is ready.
5. For modak:
6. Heat water. Add rice flour. Stir continuously till it forms a soft dough.
7. Take the dough in a clean cotton cloth.
8. Take small portion of the dough and make small ‘katori’ or bowl kind shape with it and put one spoon of the filling in it.
9. Shape in the form of modak.
10. Make all the modaks and keep in ghee-greased colander and steam them.
11. Serve with some ghee on top.

Recipe courtesy of Sify Bawarchi